Cherry & Cream Cookies

thenaptimechef

altThese delicious cookies became an instant hit when I tried them last year. Now we make them all the time and can’t get enough of their sweet flavor and cool chewy texture.

There is some definite genius in the milk crunch, it lends the cookies a wonderful sweet taste. These would work well with dried cranberries as well if those are what you have on hand. These cookies are the perfect way to welcome in the Fall Season!

Ingredients:

Milk Crumb ingredients:

  • 3/4 c. nonfat dry milk powder
  • 1/2 c. all-purpose flour
  • 3 T. cornstarch
  • 3/4 t. Kosher salt
  • 6 T. unsalted butter, melted

Cookie ingredients:

  • 2 c. unsalted butter, room temperature
  • 1 1/2 c. sugar
  • 1 1/2 c. plus 2 T. light brown sugar
  • 1/2 c. plus 2 T. light corn syrup
  • 2 large eggs
  • 5 1/4 c. all-purpose flour
  • 2 t. baking powder
  • 1 t. baking soda
  • 1 t. Kosher salt
  • 1 1/2 c. Milk Crumbs (see recipe above)
  • 1 1/2 c. dried cherries

Preparation:

  1. For the Milk Crumbs: Preheat oven to 275ºF. Line a large jelly roll pan with parchment. Combine milk powder, flour, sugar, cornstarch and salt in a medium bowl. Toss evenly to mix. Add the butter, stir it with a fork until clusters form. Spread the mixture evenly onto the prepared sheet. Bake for about 10 minutes, or until crumbs are dry and crumbly, but still pale. Allow to cool on a baking sheet. These can be stored in an airtight container at room temperature for up to 1 week.

  2. For the Cookies: In a mixer fitted with a paddle attachment combine butter, sugars and corn syrup. Beat on medium-high speeds until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add the eggs, beat on medium-high until mixture is very pale and sugar is dissolved. About 10 minutes. Add flour, baking powder, baking soda and salt, beat on low speed until just incorportaed. Add Milk Crumbs, beat again until just incorporated. Stir in cherries with a spatula until evenly distributed. Dough will be sticky!
  3. Wrap dough tightly in plastic wrap and store in the refrigerator for up to 48 hours.
  4. Preheat oven to 375ºF. Line two jelly roll pans with parchment or silpat. Drop by round teaspoonful onto baked sheets and bake cookies until golden and just set in the center. About 10-13 minutes. Transfer cookies to racks and cool completely.

Recipe adapted from Christina Tosi